Ingredients:

  • 10 oz plain goat cheese (chèvre), softened
  • 2 tbsp plain 0% Greek yogurt
  • 1 tsp raw honey
  • 0.5 tsp fresh thyme leaves, minced
  • 0.25 tsp orange zest, grated
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 0.75 cup raw pecan halves
  • 0.5 cup dried cranberries, finely chopped
  • 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions:

  1. Preheat oven to 150°C. Arrange pecans on a baking sheet and roast for 30 minutes until mahogany-colored and fragrant. Cool completely before finely chopping.
  2. In a medium mixing bowl, combine softened goat cheese, Greek yogurt, honey, thyme, orange zest, salt, and pepper. Whip with a spatula until light and aerated.
  3. Use a 1-tablespoon cookie scoop to portion the cheese mixture into rounds. Place on a parchment-lined plate and freeze for 15 minutes to firm up.
  4. Combine the toasted chopped pecans, dried cranberries, and parsley in a shallow bowl.
  5. Roll the chilled cheese balls in the pecan mixture, pressing gently so the crust adheres. Serve immediately or refrigerate until ready to use.